Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens

Figure 1

TBARS values (mg/kg) of chicken breast meat from different treatment after 0, 3, and 6 days of storage. CON: control; LCLA: low conjugated linoleic acid; HCLA: high conjugated linoleic acid. Data presented as means with pooled SEM (standard error of the mean) (/per treatment group). Means with no common superscript at the same storage period differ significantly ().